Winter Citrus Salad
Bright citrus, crisp fennel, nutty farro, and a honey-tarragon dressing. A little sunshine on a plate.
Lunch ·
Avocado Egg Salad
Avocado Egg Salad. Made with avocado, lime juice and yogurt. Get ingredient amounts and step-by-step instructions.
15 mins2 servings
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Ingredients at original yield
- 4 large hard-boiled eggs - chopped
- 4 large hard boiled egg whites - chopped
- 1 whole avocado - chopped
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise
- 1 tablespoon greek yogurt
- 1 teaspoon chives - diced
- ½ tablespoon dijon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
How to make Avocado Egg Salad
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
In a medium bowl, Mix the egg yolks with the avocado, mayonnaise, greek yogurt, chives, lime juice, dijon mustard, vinegar, salt and pepper.
- 02
Mash well until smooth.
- 03
Add the egg whites and coat thoroughly, allowing the eggs to break apart.
- 04
Serve chilled.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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